October 31 – these days everything smells like pumpkins, so why not try something new?
Instead of the usual soup or roasted pumpkin, make spaghetti squash, a vegetable that turns into delicate golden strands when baked. Toss them with a vibrant kale and pine nut pesto, add some sun-dried tomatoes, and create a dish that blends the freshness of lemon, the sweetness of roasted squash, and the warmth of autumn flavors. Simple, colorful, and full of taste.
Ingredients
For the spaghetti squash:
- 1 medium spaghetti squash (about 1.2 - 1.5 kg)
- 1 tablespoon olive oil
- Sea salt, to taste
For the kale–pine nut pesto:
- 1 cup chopped kale leaves (remove thick stems)
- 1 small garlic clove
- 3 tablespoons pine nuts (lightly toasted)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon nutritional yeast
- Juice of ½ lemon
- 2 - 3 tablespoons water (to adjust consistency)
- Sea salt, to taste
For topping:
- 4 - 5 sun-dried tomatoes, chopped
- 1 tablespoon pine nuts, toasted
Preparation
1. Roast the squash
Preheat oven to 200 °C. Slice the squash in half lengthwise and scoop out the seeds. Brush the inside with olive oil, sprinkle lightly with salt, and place cut-side down on a baking sheet lined with parchment paper. Roast for 35 - 40 minutes, until tender when pierced with a fork. Let cool slightly, then use a fork to scrape out the “spaghetti” strands.
2. Make the pesto
In a food processor or blender, combine kale, garlic, pine nuts, nutritional yeast, lemon juice, and salt. Pulse until roughly blended. With the motor running, drizzle in olive oil, then add water as needed to reach a creamy, pourable texture. Taste and adjust salt or lemon.
3. Combine and serve
Warm the squash strands in a pan for a minute, then toss gently with the pesto until coated. Transfer to serving bowls, top with chopped sun-dried tomatoes, and sprinkle with toasted pine nuts.
Optional: a few drops of extra virgin olive oil or lemon zest for brightness.